Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyces boulardii (FPM1), Saccharomyces cerevisiae plus...

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Detalles Bibliográficos
Autores principales: Balli, Diletta, Cecchi, Lorenzo, Pieraccini, Giuseppe, Venturi, Manuel, Galli, Viola, Reggio, Marta, Di Gioia, Diana, Furlanetto, Sandra, Orlandini, Serena, Innocenti, Marzia, Mulinacci, Nadia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956183/
https://www.ncbi.nlm.nih.gov/pubmed/36832825
http://dx.doi.org/10.3390/foods12040748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956183/
https://www.ncbi.nlm.nih.gov/pubmed/36832825
http://dx.doi.org/10.3390/foods12040748

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